Whole chickens are great for grilling and smoking. Brine and season for fresh smoked flavor, or pair with your favorite beer for a juicy beer-can smoked chicken.
Brine
Dissolve salt and brown sugar in 1 gallon of water. Submerge the chicken in the brine and refrigerate overnight, fully covered.
Season
Remove the chicken from the brine and pat dry. Rub with minced garlic and your rub of choice. Stuff the cavity with lemon, onion, garlic, and thyme, then tie the legs together.
Smoke
Smoke at 225–250°F directly on the grill grate. Cook until the chicken reaches an internal temperature of 160°F. Time varies with size — plan on roughly 45 minutes per pound.
Rest and serve
Let rest for at least 15 minutes, then slice and serve.
For the beer-can chicken method, see our beer-can chicken recipe.
